Anchovy Bruschetta
Ingredients for Anchovy Bruschetta
| Amount | Ingredient |
|---|---|
| 2 small | Canned anchovy fillets (approx |
| 70 g) | 2 medium |
| Garlic cloves finely chopped | 1 tsp |
| Tomato paste | 1 tbsp |
| Olive oil | 2 tsp |
| Lemon juice or red wine vinegar | something |
| Black pepper adm | 10 Schb |
| Bread meters (1-2 cm thick) | 1 tsp |
| Finely chopped parsley | |
Anchovy Bruschetta Directions
Pour off all oil from the anchovies and this together with the garlic and tomato paste in a large mortar or heavy bowl. With the plunger, a wooden masher or wooden spoon, rub until the mixture has become a very fine paste. Then the oil is dripping, only few drops at the same time, stirring constantly until mixture daz thick and smooth as mayonnaise.
Now you have stirred the lemon juice and pepper underneath. Preheat the oven to 260 ° C preheat. Brown under the grill the bread lightly on one side. As long as it is still warm, not toasted, spread with the soft side Anschovismischung and pushing on the back of a fork or a spoon firmly into the bread. Now place the bread on a baking sheet and cook 10 minutes in the oven. Then the court will be sprinkled with parsley and serve immediately.
Note: For this dish is less salty, it irrigates the anchovies, after you've drained it, 10 minutes in cold water and then carefully dab it dry with paper towels.
